Recipes Teriyaki Salmon With Stir-Fried Vegetables

Teriyaki Glazed with Roasted Garlic and Ginger

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh garlic
• 1 tablespoon grated fresh ginge
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until browned.
3. Add the garlic, ginge, and black pepper to the skillet and cook for 1 minute, or until fragrant.
4. Pour the reserved sauce over the salmon and cook for 5-7 minutes, or until the sauce has thickened and the salmon is cooked through.
5. Serve immediately over rice or noodles.

Teriyaki with Roasted Asparagus and Mushrooms

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 pound fresh aspara
• 1 pound fresh mushroom
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until browned.
3. Add the aspara and mushroom to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
4. Pour the reserved sauce over the salmon and vegetables and cook for 5-7 minutes, or until the sauce has thickened and the salmon is cooked through.
5. Serve immediately over rice or noodles.

Teriyaki with Roasted Broccoli and Carrots

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 pound fresh broccoli
• 1 pound fresh carrots
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until browned.
3. Add the broccoli and carrots to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
4. Pour the reserved sauce over the salmon and vegetables and cook for 5-7 minutes, or until the sauce has thickened and the salmon is cooked through.
5. Serve immediately over rice or noodles.

Teriyaki with Roasted Zucchini and Bell Peppers

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 pound fresh zucc
• 1 pound fresh bell pepper
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until browned.
3. Add the zucc and bell pepper to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
4. Pour the reserved sauce over the salmon and vegetables and cook for 5-7 minutes, or until the sauce has thickened and the salmon is cooked through.
5. Serve immediately over rice or noodles.

Teriyaki with Roasted Onions and Tomatoes

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 pound fresh onion
• 1 pound fresh to

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Recipe Sour and Spicy Chicken

Garang Asem Ayam is a traditional Indonesian dish bursting with flavors of sourness and spiciness. It's a delightful combination of tender chicken cooked in a tangy broth infused with aromatic spices. Here's how you can make this savory dish at home:

Ingredients:

• 1 whole chicken, cut into pieces
• 3 tomatoes, chopped
• 2 lemongrass stalks, bruised
• 5 kaffir lime leaves
• 3 bay leaves
• 3 red chilies, sliced
• 2 green chilies, sliced
• 4 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons tamarind paste
• 1 tablespoon palm sugar
• Salt to taste
• 2 tablespoons oil
• Water

Instructions:

1. Heat oil in a large pot over medium heat. Add minced garlic and shallots, sauté until fragrant.
2. Add chicken pieces to the pot and cook until they turn golden brown.
3. Pour in enough water to cover the chicken. Add chopped tomatoes, lemongrass, kaffir lime leaves, bay leaves, red chilies, green chilies, and tamarind paste.
4. Stir well and let it simmer for about 30-40 minutes until the chicken is tender and the flavors meld together.
5. Add palm sugar and salt to taste. Adjust the seasoning according to your preference.
6. Serve hot with steamed rice.

Tips:

• Adjust the amount of chilies according to your spice preference. You can deseed the chilies for a milder taste.
• Marinating the chicken in tamarind paste for a few hours beforehand can enhance the flavor.
• If you prefer a thicker consistency, you can simmer the dish for a longer time until the sauce reduces.
• Garnish with fresh cilantro or fried shallots for an extra burst of flavor and texture.

Variations:

• Substitute chicken with fish or tofu for a vegetarian option.
• Add vegetables like okra, eggplant, or green beans for a nutritious twist.
• Experiment with different types of souring agents such as lime juice or vinegar if tamarind paste is not available.

Calories:

The calorie content of Garang Asem Ayam can vary depending on factors like portion size, ingredients used, and cooking methods. On average, one serving of Garang Asem Ayam contains approximately 300-400 calories.

Conclusion:

Garang Asem Ayam is a delightful Indonesian dish that tantalizes the taste buds with its unique blend of sour and spicy flavors. With simple ingredients and easy-to-follow instructions, you can recreate this traditional dish in your own kitchen. Whether you're a fan of spicy food or looking to explore Indonesian cuisine, Garang Asem Ayam is sure to satisfy your cravings and leave you craving for more.

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Recipe Spicy Squid Cooked with Basil

If you're a fan of spicy and savory seafood dishes, you're going to love this Spicy Stir-Fried Squid with Basil recipe. Bursting with flavors and fragrances, this Thai-inspired dish is quick to prepare and perfect for any occasion. Here's how you can make it at home:

Ingredients:

• 500g squid, cleaned and sliced into rings
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2-3 red chilies, sliced (adjust according to your spice preference)
• 1 small onion, thinly sliced
• 1 bell pepper, sliced
• 1 cup fresh basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• Salt to taste

Instructions:

1. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Add minced garlic and sliced red chilies. Stir-fry for about 1 minute until fragrant.
3. Add sliced onion and bell pepper. Continue stir-frying for another 2 minutes until the vegetables are slightly softened.
4. Add the sliced squid to the wok. Stir-fry for 2-3 minutes until the squid turns opaque and is cooked through.
5. In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the squid and vegetables in the wok.
6. Add fresh basil leaves to the wok and toss everything together until the basil wilts and the ingredients are evenly coated with the sauce.
7. Taste and adjust seasoning with salt if necessary.
8. Remove from heat and transfer to a serving plate.

Tips:

• Make sure your wok or skillet is very hot before adding the ingredients to achieve a good stir-fry.
• Be careful not to overcook the squid as it can become rubbery. It should only take a few minutes to cook through.
• Adjust the amount of chili according to your preference for spice level.
• You can also add other vegetables such as baby corn, snow peas, or mushrooms for extra flavor and texture.

Variations:

• For a healthier option, you can use olive oil instead of vegetable oil.
• If you can't find fresh basil, you can use dried basil, although the flavor won't be as intense.
• Experiment with different types of seafood such as shrimp or scallops for variety.

Nutritional Information:

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

• Calories: Approximately 250 per serving
• Protein: 25g
• Fat: 10g
• Carbohydrates: 15g
• Fiber: 3g
• Sodium: 900mg

Conclusion:

Spicy Stir-Fried Squid with Basil is a delightful dish that combines the heat of chilies with the fresh aroma of basil, creating a harmonious balance of flavors. It's a quick and easy recipe that's perfect for weeknight dinners or entertaining guests. With simple ingredients and straightforward instructions, you can recreate this Thai-inspired dish in your own kitchen and impress your family and friends. So why not give it a try and spice up your next meal?

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Recipe Gut Catfish with Basil Leaves

Introduction:

Catfish mangut with basil leaves is a traditional Indonesian dish known for its rich flavors and aromatic spices. This dish combines the earthy taste of catfish with the freshness of basil leaves, creating a delightful culinary experience. Follow this recipe to create a mouthwatering catfish mangut dish that will surely impress your friends and family.

Ingredients:

• 500 grams catfish fillets, cut into pieces
• 5 shallots, thinly sliced
• 3 cloves garlic, minced
• 4 red chili peppers, sliced
• 3 tomatoes, diced
• 1 handful basil leaves
• 2 tablespoons tamarind paste
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups coconut milk
• 2 tablespoons cooking oil

Instructions:

1. Heat cooking oil in a pan over medium heat.
2. Sauté shallots and garlic until fragrant.
3. Add red chili peppers and tomatoes, cook until tomatoes are softened.
4. Stir in tamarind paste, salt, and sugar.
5. Pour coconut milk into the pan and bring to a simmer.
6. Add catfish fillets to the pan and cook until fish is tender and cooked through.
7. Add basil leaves to the pan and cook for another minute.
8. Remove from heat and transfer to a serving dish.

Presentation:

• Serve the catfish mangut hot, accompanied by steamed rice.
• Garnish with additional basil leaves for an extra burst of flavor.

Tips:

• Adjust the amount of chili peppers according to your preferred level of spiciness.
• Fresh catfish works best for this dish, but you can also use frozen catfish if fresh is not available.
• Use ripe tomatoes for a sweeter flavor in the sauce.
• Be careful not to overcook the fish to maintain its tender texture.

Variations:

• Substitute catfish with other types of fish such as tilapia or mackerel.
• Add vegetables like eggplant or green beans for extra nutrition and flavor.
• Experiment with different herbs and spices to create your own unique twist on this dish.

Nutritional Information:

• The approximate calorie count for one serving of catfish mangut is around 300 calories, depending on the portion size and ingredients used.

Conclusion:

Catfish mangut with basil leaves is a delicious and comforting dish that brings together the flavors of Indonesia in every bite. With its simple ingredients and easy preparation, it's perfect for a cozy family dinner or special occasion. Give this recipe a try and enjoy the delightful combination of catfish and basil leaves in a flavorful coconut milk sauce.

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